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1-2-3-4 Bars

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“This is another of Ma's recipes. Sure to please! You can use any canned pie filling, fresh or dried (reconstituted) fruit of your choice.”
READY IN:
1hr 15mins
SERVES:
25
YIELD:
25 2
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cream butter.
  2. Add sugar gradually, beating well.
  3. Add vanilla, almond extract and eggs, one at a time, beating well.
  4. Sift together flour, baking powder and salt.
  5. Add flour mixture to butter mixture, beat well.
  6. Grease and flour a 10" x 15" jelly roll pan.
  7. Divide dough into thirds.
  8. Roll out 2/3 of dough, place into greased and floured pan.
  9. Spread on pie filling.
  10. Roll out remaining 1/3 of dough; place on top of filling and seal, crimp or roll and flute edges.
  11. (If you find it difficult rolling dough, it may be pressed into pan and top pressed out on waxed paper into 10" x 15" rectangle and transferred to top of filled bottom).
  12. Bake 350 degrees for 45 minutes.
  13. Mix together all glaze ingredients to make thin glaze.
  14. Drizzle over cooled squares.

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